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Pasta with Chickpea-Tomato Sauce

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    A protein-rich, homemade tomato sauce tossed with pasta shells makes for a quick and easy dinner.
    • Yield Serves 4
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    Ingredients

    • 1 tablespoon olive oil
    • 2 cloves garlic, minced
    • 1/4 teaspoon red-pepper flakes
    • Fresh black pepper, to taste
    • 3 cups cooked chickpeas
    • Coarse salt
    • 1 (28-ounce) can crushed tomatoes
    • 1 1/2 cups reduced-sodium chicken broth
    • 1 sprig fresh basil, plus torn leaves for garnish
    • 12 ounces medium pasta shells
    • Grated Parmesan, for serving

    Directions

    1. In a medium saucepan, heat oil over medium heat. Add garlic, red-pepper flakes, and fresh black pepper and cook until fragrant, about 30 seconds (do not brown). Add chickpeas, season with salt, and cook 5 minutes. Add tomatoes and broth; bring to a boil. Reduce to a simmer and cook until sauce has reduced slightly, 20 minutes. Add basil and cook 5 minutes more. Remove basil.

    2. While sauce is cooking, cook pasta in a large pot of boiling salted water until al dente; drain pasta and return to pot.

    3. Add sauce to pasta and toss. Garnish with olive oil and fresh grated Parmesan.

    Recipe Reviews

    • dbking
      11 Nov, 2011

      This was really good and really easy, but I thought it might be missing something--and it was. Made last night amd just re-read today, and, duh--forgot to put in the basil sprig. So what was really good, would probably be excellent. I have leftovers, so gonna try and figure out how to get the basil flavor incorporated. Love chickpeas and great with the pasta. Don't forget the basil!!

    • autumnharvest
      24 Oct, 2011

      This is an excellent recipe! I make it at least once a week and even my kids love it! So much flavor for so few ingredients.

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